Tested till perfect Black Bean Beef and Vegetable Stir-Fry
Black Bean Beef and Vegetable Stir-Fry
Photography by Matthew Kimura

Black Bean Beef and Vegetable Stir-Fry

Beef strips mixed with black bean sauce makes this a savoury, slightly peppery main course. Serve over steamed white rice.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozbeef flank marinating steak, thinly sliced across the grain
  • 1/2 tsp 1/2tsppepper
  • 1 cup 1cupsodium-reduced beef broth
  • 3 tbsp 3tbspblack bean sauce
  • 1 tbsp 1tbspcornstarch
  • 2 tbsp 2tbspvegetable oil
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 2 cups 2cupsbroccoli floretbroccoli florets
  • 2 2sweet orange peppersweet orange peppers, cut into chunks
  • 1 1white onionwhite onions, cut into chunks
  • 1 tsp 1tspsesame oil
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Sprinkle beef with pepper. In bowl, whisk together broth, black bean sauce and cornstarch. Set aside.

In wok or skillet, heat half of the oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate.

Add remaining oil to wok; stir-fry garlic and ginger for 30 seconds. Add broccoli, peppers and onion; stir-fry for 2 minutes. Cover and steam for 2 minutes.

Return beef and any accumulated juices to wok. Add black bean mixture; stir-fry until slightly thickened, about 3 minutes. Drizzle with sesame oil.

More black bean recipes:

Additional information : Tip: If flank steak is unavailable, use beef tenderloin or pork.

Nutritional Information Per serving: about

cal 307 pro 22g total fat 16g sat. fat 4g
carb 20g fibre 2g chol 40mg sodium 409mg
potassium 739mg

% RDI:

calcium 5 iron 18 vit A 21 vit C 193
folate 20
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